Vermont Casting VM508 Cooking Time Chart, Thickness Temperature Beef, Poultry, Fish & Seafood

Cooking Time Chart

Type of Food	Weight/	Cooking	Cooking Time
	Thickness	Temperature
Beef			Rare: 4–7 min.
Burgers	1 inch	400–450° F.	Medium: 7–10 min.
			Well Done: 10–12 min.
Roasts			Rare: 18–20 min./lb.
Blade,	--	350°	Medium: 20–25 min./lb.
Sirloin Tip			Well Done: 25–30 min./lb.
Steaks			Rare: 4–7 min.
Porterhouse,	1 inch	Maximum (To sear)	Medium: 7–10 min.
Rib, Ribeye,		400–450° F. (To finish)	Well Done: 10–12 min.
Sirloin, T-Bone
Filet Mignon	2 inches	Maximum (To sear)	Rare: 15–17 min.
		400–450° F. (To finish)	Medium: 17–19 min.
			Well Done: 19–22 min.
Poultry
Chicken, Parts		325–350° F.	30–45 min.
Chicken, Whole	3–4 lb.	325–350° F.	20 min./lb.
Chicken Breasts,
Boneless	1–2 lb.	325–350° F.	12–15 min.
Cornish Hens	1–1¹⁄₂lb.	325–350° F.	45–60 min.
Duck	4–5 lb.	325–350° F.	18–20 min./lb.
Turkey	13–25 lb.	325–350° F.	20 min./lb.
Fish & Seafood
Fish
Fillets	1–1¹⁄₂inch	400–450° F.	10–15 min.
Steaks	1–2 lb.	325–350° F.	20–30 min.
Whole Fish	2–4 lb.	325–350° F.	30–50 min.
Seafood
Lobster	1¹⁄₂–2 lb.	400–450° F.	15 min.
Shrimp	Large	325–350° F.	5–6 min.

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